4 Comfort foods turned into adorably yummy bite-size snacks

A fun loving drama queen who is head over heels in love with food. Culinary school hopeful (Le Cordon Bleu - Paris), full time recipe creator, food, home and travel writer for She Knows.com and "mom" to a furbaby. Wife of a social media ...

These bit-sized comfort foods are sure to delight the whole family

There's nothing better than good old-fashioned comfort food, except for maybe comfort food you can pop into your mouth without a fork or plate. Am I right? These bite-size comfort food classics are way better than the originals because they mean very limited dish duty. And you can eat them on the go — what's better than that?

Well, maybe a big bottle of wine to enjoy with these bite-size comfort food classics would be a tiny bit better. We're talking one-bite chicken and waffles, little stuffing nuggets, lasagna you can just pop into your mouth and spicy quinoa bites, friends. You might never go back to regular comfort food again.

Little stuffing bites recipe

Who doesn't love stuffing? These little bites turn your favorite holiday side dish into a bite-size snack you can eat all year-round. Sub in your favorite veggies to make these unique to your family.

Directions:

In a medium Dutch oven over medium-high heat, melt the butter. Mix in the yellow onion, carrots and celery. Mix in the chopped parsley. Heat until the vegetables are softened, about 4 to 6 minutes.

Mix in the stuffing mix and broth. Cook until the liquid is absorbed and the bread is soft.

In a large bowl, stir the stuffing in with the egg, salt and pepper. Grease a mini muffin pan with nonstick cooking spray.

Fill each mini muffin cavity with the stuffing.

Bake for about 40 minutes or until the outsides are crispy.

Crunchy Mexican tortilla cups recipe

If you're looking for a bite-size snack that tastes like your favorite enchilada, then these are perfect for you. I love the addition of the avocado and the sour cream, but you can add in your favorite garnish.

Directions:

In a bowl, mix together the quinoa, egg, carrot, leek, garlic, jalapeño, diced tomatoes, cilantro and cheese. Mix in the seasoning, salt and pepper.

Fill each muffin cavity all the way full with the quinoa mix. Bake for about 16 to 20 minutes or until crispy on the outside.

Mini chicken and waffle bites recipe

Chicken and waffles are the absolute way to my husband's heart, especially when they're in tiny, bite-size form. Now you can pop about five into your mouth without need for a fork.

Yields 8

Prep time: 15 minutes | Cook time: 45 minutes | Total time: 1 hour

Ingredients:

For the chicken

1/4 cup heavy cream

1 cup panko breadcrumbs

1 tablespoon crushed red pepper

Salt and pepper

6 boneless, skinless chicken tenders

For the waffles

2 large eggs

2 cups all-purpose flour

1 cup milk

3/4 cup heavy cream

1/4 canola oil

1/4 cup unsweetened applesauce

1 tablespoon honey

4 teaspoons baking powder

1/2 teaspoon vanilla

Maple syrup, for garnish

Whipped cream, for garnish

Directions:

Preheat the oven to 400 degrees F.

To make the chicken, pour the cream into a shallow bowl. In another shallow bowl, mix together the panko, crushed red pepper, salt and pepper. Dip the chicken into the heavy cream, then dredge it in the panko.

Grease an 8 x 8-inch baking dish with nonstick cooking spray. Place the chicken into the dish, and bake for about 40 minutes or until crispy.

To make the waffles, preheat a waffle iron to medium-high. Spray with nonstick cooking spray.

Directions:

In a large skillet, heat the olive oil. Add the onions, and cook until translucent. Add in the ground beef, and cook until browned, about 8 minutes. Drain the grease.

Mix the marinara sauce in with the meat. Sprinkle in the Italian seasoning, salt and pepper.

Spread about 1/3 of the sauce into the casserole dish. Layer with 3 noodles.

In another bowl, mix the ricotta cheese with 1 cup of mozzarella cheese. Spread the cheese mixture over the noodles. Top with another 1/3 of the meat mixture. Repeat until you're left with just sauce on the top.

Sprinkle with the remaining mozzarella cheese, bake covered for 45 minutes and then uncovered for 8 to 10 minutes.